This Cantonese sentence made Xu Zhuo a little confused, and it took a while to realize that he was praising himself.

In fact, salt-baked dishes are very common, and there are salt-baked dishes in various cuisines, such as this salt-baked peanut rice, which is a typical Shandong dish.

However, salt-baked dishes are now rare in the north, and there is a big name for salt-baked chicken, so other salt-baked dishes are a little overshadowed.

When it comes to the word salt-baked, almost everyone thinks of salt-baked chicken.

This has also caused many people to mistakenly think that only Cantonese cuisine has salt baking.

This kind of misunderstanding even the Cantonese chef can't react to it, such as the current Xie Hailong, who is very surprised that Xu Zhuo can actually make salt-baked dishes.

He took the lead in complimenting, and the others raised their chopsticks to taste.

Soon, everyone's praise followed.

However, these compliments did not make Xu Zhuo much happier, but a little helpless, and secretly regretted making salt-baked peanuts so quickly.

Because he originally thought that after making salt-baked peanuts, he would be able to lead everyone to discuss the practice of salt-baked vegetables, so that if he could trigger the skill of contact bypass, this would be an inappropriate mastery of another dish.

However, instead of pulling the topic in this direction, everyone praised themselves vigorously.

This is far from Xu Zhuo's vision, and even a bit far from it.

Alas, such a good opportunity was blind in vain.

Xu Zhuo sighed, he was not in the mood to listen to everyone's compliments, so he said hello and went downstairs to the kitchen to work.

Instead of talking to everyone there, it's better to make two more dishes to make some money.

After all, he is just an ordinary manual laborer with a net worth of tens of millions, and he can't compare with these rich people upstairs.

An hour later, lunch in the private room upstairs was finally over.

Xie Hailong drank too much wine as he wished, Guan Junjie and Xu Wenhai drove him back, and before leaving, Xie Hailong yelled at Xu Zhuo, telling him not to forget to make salt-baked chicken tomorrow.

Xu Zhuo naturally won't forget it, but he is a little worried that Xie Hailong will not affect his performance tomorrow if he drinks so much.

After sending Xie Hailong away, Zhao Jinma took the old man Yu Peiyong, Dai Zhenting, Guo Shuying and others to leave, seemingly looking for a place to continue drinking tea and chatting.

Obviously, he should have taken everyone to Zhao Ji's private restaurant to show off.

Xu Zhuo didn't care, the elderly, they just like this, after eating and drinking, they began to reminisce about their youth, if Xu Zhuo didn't guess wrong, Zhao Jinma would definitely mention those things about fighting wits and courage with the old man back then.

The next day, when Xu Zhuo came to the store, he saw a few deep clay pots at the door.

The crockpot is a bit rough and shouldn't be expensive, as it looks like a defective product that has been handled cheaply.

Walking into the store, Xu Zhuo saw that Xie Hailong was having breakfast with Feng Weiguo and them, and after seeing Xu Zhuo, Xie Hailong said repeatedly: "Your breakfast here is too rich, if you let your peers know, you won't be jealous?"

Today's breakfast in the store is very rich, with fried oil buns, oil cakes, sugar cakes, vegetable corners, and scallion pancakes.

These staple foods are served with shrimp skin and green vegetable porridge, which is both nutritious and delicious.

In addition, there is a lo-mei platter and some pickles and kimchi on the table, which is not only nutritious, but also very reasonable.

No wonder Xie Hailong said this, such a breakfast made even Xu Zhuo feel rich.

He turned his face and glanced at Jianguo: "There are so many breakfast preparations, can you be busy?"

Jianguo said: "The peanut oil sent this time is raw oil, and you have to boil it before you can use it, so I fried these things, and if I fry them again tomorrow, all of those raw oils will basically become mature oil." ”

Raw oil, refers to the oil directly squeezed from peanuts, the price of raw oil is relatively cheap, more durable, but the fragrance is insufficient, especially when stir-frying, you can't smell the strong fragrance of peanut oil at all.

If you want to make the raw oil delicious, you have to fry the food in the raw oil once, so that the raw oil will become mature oil, and the flavor in the oil will be brought out.

Xu Zhuochong Jianguo said: "Remember to add a fragrant oil after frying, and the unfragrant oil cannot be used for stir-frying in the future, so as not to affect the quality of the dish due to the lack of fragrance." ”

The so-called fragrant oil refers to adding some spices such as green onions, ginger slices and star anise leaves to the oil pan after heating the oil, frying them in oil until golden brown, and then removing them and throwing them away.

In this way, there will be the taste of these spices in the oil, and the fragrance will be more sufficient when stir-frying, and there is no need to put spices such as peppercorns when stir-frying, which can relatively improve the operation efficiency of the kitchen and effectively save the use of spices.

After all, the amount of spices consumed to fry the flavor of spices in oil is completely different from that of stir-frying.

If you want the spices to flavor when stir-frying, you have to increase the amount of spices, and because the time is urgent, you generally don't wait for the flavors of the spices to be fried before they start stir-frying.

It's wasteful.

If you fry it in oil, you can fry the flavor of the spices as much as possible, and you won't need much spices in one pot of oil.

Of course, these oils are only suitable for general dishes.

Some heavy and flavorful big dishes and hard dishes should be put in spices, and they can't be saved.

After explaining these things, Xu Zhuo looked at the crockpots at the door while serving himself food and asked, "Who brought those things, and what are they for?"

Xie Hailong hurriedly said: "What I brought, this is the utensil used to make salt-baked chicken, only the salt-baked chicken made in a clay pot is authentic, and the taste is delicious." ”

And this one?

Seeing that Xu Zhuo was a little confused, Xie Hailong took advantage of the fact that he was okay at this moment and told Xu Zhuo about the past of salt-baked chicken.

Salt-baked chicken is a Hakka dish, when the Hakka people migrated from the Central Plains to the southeast coast, because the ingredients were not easy to store, especially the slaughtered poultry could not be carried over long distances, so they could only be wrapped in salt and sealed.

On the migration route, when there was no food, they would take it out and cook the chicken in the crockpot they carried in their luggage, which was the early prototype of salt-baked chicken.

Up to now, there is a standard practice for salt-baked chicken.

But it is generally accepted that the most authentic practice is still to make crockpots, and these crockpots can only be used once and are not reused.

That's why Xie Hailong brought several of these shoddy crockpots.

I guess I don't feel bad if I throw away a bargain.

However, Xu Zhuo is curious, why these crockpots can only be used once, is there anything special about this?

Xie Hailong took a sip of green vegetable and shrimp skin porridge and said: "The structure of these crockpots is relatively loose and has strong thermal conductivity, but after doing it once, the melted salt will block those pores, and it is not easy to conduct heat if you use it again, so you can only use it once." ”

Xu Zhuo was amazed, there was still such a kind of exquisiteness.

However, salt-baked chicken has endured for so many years, probably because of this exquisiteness.

Xu Zhuo is looking forward to this morning's salt-baked chicken, with Xie Hailong's strength, the taste should not be too bad.

The only bad thing is that there should be a lot of onlookers today, and you can only make one salt-baked chicken at a time.

Not enough points at all.

Why don't we try it as a taster today?